Chocolate Macarons - the BEST recipe (Swiss Method)

This is one of my most popular macaron recipes on the blog! These Chocolate Macarons are made with the Swiss Method, and are filled with a Rich Chocolate Buttercream!
Ingredients
Chocolate Macaron Shells
100 grams egg whites (about 3 egg whites, 3.5 oz)
100 grams white sugar (3.5 oz)
96 grams almond flour (3.4 oz)
75 grams powdered sugar (2.64 oz)
14 grams cocoa powder (0.8 oz)
Food coloring a few drops of brown, optional for color
Rich Chocolate Buttercream
5 tablespoons unsalted butter (70 grams)
1/3 cup cocoa powder (40 grams)
2 3/4 cup powdered sugar (343 grams)
1/2 teaspoon vanilla extract
2-4 tablespoons milk (or more if needed)
For the complete written instructions visit www.piesandtac...
For over 70 macaron recipes and flavors visit www.piesandtac...

[@kaelyn1474]

I swear this is the best recipe and method I have ever done! I have tried over 7 times before to make macaroons and they all failed! I tried this and they were so perfect! My sister was shocked after several failed attempts! She said they were restaurant quality. Differently, I used the almond flour that wasn't ultra-fine, but still, my tops were smooth and beautiful. For the meringue, it took 15 minutes, and I added in a dash of vanilla extract and some cream of tartar to stabilize them. Also instead of 30 minutes for them to set, it took about 1 hour and a bit because it is very humid where I live.

[@PiesandTacos]

Aweee thank you!!! and congrats on making stunning macarons!! that's fabulous to hear!!!

[@lallabouchra492]

I tried your recipe today , it turned out perfectly. Thank you so much.

[@catiecath4962]

I just made these today for the first time and they came out perfect! Thank you! ❤️

[@PiesandTacos]

Glad you like them!🥰

[@neverg0nnag1vey0uup]

The filling starts at 6:35! This is for me rn 😂

[@ilyas-fan619]

Hi sweetheart i want to so THANK YOU soooooo much today imade this recipe after 8 times of fail macrons its turned amaaaaazing i wich i can make more than one like...God bless you

[@christines.3089]

Thank you for this recipe! I tried to bake macarons 6 times already and those turned out the best! I even used my mixer for the macaronage instead of folding by hand and the dough turned out perfectly. I baked 3 trays and the last one (that had more than 1 hour rest) turned out the best with the highest feet and not cracked (the first batch had a few little cracks but not much, the second no cracks but only little feet). I am happy for now :-)

[@nokkeokeosykhao7470]

Thank you so much for this Swiss method chocolate macarons!! I've tried the French method and always been unsuccessful.

[@lineasdessertdiary]

Me too!

[@chitowngal9201]

I just made these and they turned out perfectly!! I've tried multiple chocolate recipes so many times, and every single time the shells crinkled and cracked like a brownie 😫 I can't tell you how thrilled I am to finally a chocolate macaron recipe that works! Thank you so much!!!! 😃

[@PiesandTacos]

that's wonderful thank you!

[@chitowngal9201]

@@PiesandTacos 🙂😘

[@Rareprogeny]

Excellent recipe and technique!! I made your macarons last week. I have become quite fond of making macarons and the Swiss Method was a fun change. Very exciting. I filled mine with white chocolate ganache from CupcakeJemma. They were so perfect and delicious. Thanks Pies and Tacos!!😎

[@marianneodonoghue8485]

You have by far the BEST macaron video ever!!!! So easy to follow and your voice is clear and slow!! Thank you..thank you!!!

[@mfernandavidal4363]

Whenever I try doing the meringue it won't reach stiff peaks it's always a little runny :( Do you know what I can do to fix that?

[@gracierxnee]

just keep beating it on a higher speed :)

[@gabbypatino7303]

There must be some yolk in your whites, or you are using a plastic bowl. Plastic bowls are hard to wash to remove all oils so i reccomend avoiding plastic and using glass or metal. I use a metal bowl

[@iva030387]

I just made your macarons and they are so perfect. Thank you so much ❤️❤️❤️. I was using italian method and they look great outside, but most of the times they had hollows. From now this will be my recipe for macarons. Greetings from Bulgaria

[@aziemkamal8129]

Omg your recipe is amazing! It took me two tries to get it right. The first batch came out like a volcano and the second batch came out all wrinkly. I learned that the volcano effect comes from my oven being too hot and the wrinkly macaron was because I heated my egg white and sugar too much. I learned that my oven setting needs to be at 305F (and my oven thermometer will stay at 300F). I also added like 2g of egg white powder for every 100g of almond flour used. This helps because I don’t have central air in my home and I live in a very humid environment. The egg white powder makes it dry faster (still takes about 45-60 minutes). I also use a portable room heater to dry it faster as I don’t have a reliable dehumidifier. Instead of putting a pizza stone in the oven, I put two cast iron pan on the bottom of the oven to retain heat. I turn on the oven before i start making everything so that it comes to the right temperature when it comes to baking. I am truly appreciative of your recipes! I’m going to try the other recipes that you have on your blog too. So far, I’ve tried the red velvet and the chocolate and it came out perfect. No hollows either! You are so awesome!!! ❤️❤️😂

[@jols910]

I tried chocolate macaron recipe and it came out perfect, only thing is short feet, but for me her normal recipe is just not happening, tried more than 10 times always lopsided, what is mystery behind this that chocolate macaron is coming perfect each time but not normal macaron recipe 😮

[@edithazerbad4160]

Just tried it and I have to say it's the best recipe I've made!!!!!! I tried 2 other recipes before yours and failed twice. I did yours, followed your instructions and they came out amazing!!!! Thank you

[@jennyv8660]

Okay everybody listen up I’m so happy right now after so many fails this is the recipe to try. They rose perfectly. And they taste nice to. I’m so happy. Eeeee!! Thank you

[@PiesandTacos]

yay that's wonderful to hear!!!

[@jols910]

I tried this recipe and came out perfect, I tried many recipes which few cracked, few cooked on the corner, too many issues, this this recipe came perfect Can I request you to give recipe of macaron for less sugar

[@JonTube2011]

When you melt the chocolate for dipping, do you add any cream or anything or is it straight melted chocolate?

[@faridahahmad9650]

I made these today...and they came out perfect. Thank you very much ❤

[@jferdousnaima7805]

Without almond flour it can be replaced by anything else? please let me know

[@patreskapapers]

So many macaron failures - even though they still tasted good! Can't wait to try again using your recipe and method!

[@PiesandTacos]

Please do!

[@josieveragustino4936]

Is it okay to use All purpose flour as a substitute for Almond flour in this recipe?

[@Mrszberrada7488]

I have gas oven . How long should I leave them in the oven for and what is the temperature gas?please

[@smokywreck]

I really want to try this recipes, but I struggle converting grams to cups. I don't have the resources to afford a scale. Is there a version of the macarons shell recipes using cups measurements?

[@crazytiger1017]

3 egg whites 1/2 cup sugar 1 cup almond flour 1/2 cup powdered sugar 2 1/2 tbsp cocoa powder 5 tbsp unsalted butter 1/3 cup cocoa powder 2 3/4 cup powdered sugar 1/2 tsp vanilla extract 4 tbsp milk I hope that’s right and helps

[@lorenauraga7370]

I used this recipe and the shells came out perfectly! No hollows at all.

[@rajeshsivan2925]

i made these and FINALLY FOUND THE PERFECT FLAVOUR. these taste amazing!! all the other macaron recipes ive tasted were way too sweet but these had the perfect flavour. The feet were amazing too i was shocked that i made them. Thank you for this recipe!

[@SweetRx]

Could I add 4oz of espresso powder to these for a mocha coffee flavor?

[@bella.Beauty.]

I’ve seen so many macaroons videos but tbh you are the professional one ❤️

[@jessicaroman9118]

Your chocolate sprinkles are so cute! Where can I get them?

[@judanon]

Tried a couple of your recipes and I loved it! The swiss method is the only one I made that worked! Thoug my macarons never dry completely to the touch, even after almost one hour resting!

[@PiesandTacos]

so if they arent drying completely it could be that the meringue wasnt stiff enough, the batter was over folded, or it's too humid where you are.

[@judanon]

@@PiesandTacos Ohh, i'll check the weather next time and give it another go!! Thanks!! :)

[@nandineemurali1401]

I made this and very happy with the result! I made sure that after sifting and whizzing the dry ingredients, they wieghed exactly same as the recipe. I sifted them into the egg whites again. I also added a pinch of salt. I dint hav any colour wd me so the color was frm d cacao powder.My eggs did take more dan 15 min to form a stiff peak! Having said that, I sent d macarons inside the oven in 2 batches, the first batch was more domed n less feet but the 2nd batch came perfectly wd d feet. Is it because of the oven temperature? Anyways Im happy wd the result! My first attempt (a different recipe) had failed bt the 2nd attempt (with this recipe)was a hit! Tysm 🤗

[@PiesandTacos]

it could be the oven temperature. or the fact that you rested the second batch longer.

[@nayshasinghania3331]

Hi! Can you please tell me how many macaroons they make after putting them together with the filling

[@bigdogpants]

I live in the mountains (8000ft). Baking up here can be a challenge. This Swiss method you use is a must for baking high altitude macarons. Thank you!!

[@PiesandTacos]

I've heard a couple people say that!! That's great!!! I will recommend that to high altitude bakers that ask me questions about macarons :) Thank you for sharing!!!!

[@lineasdessertdiary]

Can't wait to try this! Just one question: my usual egg white amount is lower than the amounts of dry ingredients e.g. 66g egg whites and 75g powdered sugar+75g almond flour. Here the egg white amount is higher. Does that contribute to the lack of graininess in the final batter and the shells?

[@PiesandTacos]

I have a recipe where the amounts of powdered sugar and almond flour are higher than the egg whites and granulated sugar. That is fine. That is my no rest recipe, I bake it straight after piping, and use the french method, not the swiss

[@lineasdessertdiary]

@@PiesandTacos That's fantastic. I really appreciate your reply. Now I'm just wondering how to reduce the saccharine sweetness in macarons.

[@kerzhakovcat1952]

OMG!! it took me several attempts to make macaron, and it’s apparently failed. I better try this recipe later on!!Thank you loads😍😊

[@lavanyasenthuran986]

Can u suggest gud brand for almond flour and cocoa powder

[@TuffyGamingIsTheBest]

I never tried macarons before! Greetings from Philippines I made pancakes last month Here are the ingredients: 1 Egg Pancake Mix Water & oil And then I cook them for a while but usually they don’t turn Golden brown but there good though but some of them are like kinda ruined You can help with the pancake ingredients!

[@paigeansah9004]

THESE LOOK SO FLIPPIN GOOD!!!!!!! since im a child baker i scared imma do it wrong

[@sammy.1453]

always a pleasure watching you make macarons. Can’t wait to try.thank you

[@midulcecocina1818]

I did you’re recipe and came out nice 2 but the 3 time and 4,5,6,7 , 8 time came out with out any feet . I believe it’s because to humidity here in Texas , I left them drive 20 minutes, and 4 time . Left drive 40m , 5 time left drive 50 minutes, 6 time 1 hr , 7 time 1hr 10 m I believe it’s was enough. The other thing I am thinking is that I change the coco powder. Today I am making again with different coco powder.

[@roy3749]

Thanks, I've tried two different french method recipes and this one succeeded. I believe I under-mixed the batter a bit but they still formed a skin (unlike the french) and they had beautiful even feet. I think the Swiss method is a lot more beginner friendly because it's much harder to over-mix and they form a skin faster and are better for humid/high altitude environments. Swiss is more steps than french but then it is easier. It's not like the Italian which you have to get to the specific softball stage and pour it carefully while whipping. Also swiss prevents hollows. I think if I have would have used this recipe the first time I made macarons I would have succeeded. Thanks! Important Note: If you are making choclate macarons make sure it's Dutch Processed cocoa because I tried with the regular one I bought at the super market and they barely had feet and were all cracked.

[@PiesandTacos]

thats wonderful to hear and i agree that swiss is beginner friendly as well!!! it was the first method to ever work for me.

[@zunayrarahman5927]

it wud be great pleasure if u cud tell for how long individually u beat the meringue at different speed level. and also if i half the recipe ,shud i half almond flour to 48 gm,cocoa powder 7gm,powdered sugar 37.5 gm? and what shud i reduce the beating duration? my oven is very small,its grill oven of 28 litre size,my macarons browns at last minute,i usually bake at 150 C for 18 mins,what shud i do to stop it

[@meganlee5973]

thank you for the recipe!! ❤️ it turned out so good! used chocolate ganache and some sea salt for the filling instead 🙌🏻

[@PiesandTacos]

Wonderful! sounds amazing!

[@jullyjitta7077]

Can I find the prescription in writing please

[@tiffanyforthman1637]

Will this recipe work using the French method? Thank you!

[@PiesandTacos]

It won’t. It’s best to use Swiss with these measurements

[@yonasokubamicael3703]

I think next time use parchment paper

[@thestoryteller7656]

Can I use oil based colour?

[@paulinefrank8752]

Is it possible to use cashew or hazelnut flour instead? My daughter is very allergic to almonds.

[@momomiyaura5662]

Hello, does oven specifications have an effect in baking macarons? Mine is a gas oven with bottom flame only. I tried this recipe but my macarons came out flat and they cracked. But they are delicious

[@sschittoor8710]

Made chocolate macron shells with this recipie and a blackberry swiss meringue buttercream as a filling based on the recipe from your salted caramel macrons :) we loved it. You have great recipes. Thanks a lot for sharing them with us.

[@PiesandTacos]

thank you so much, thats so awesome to hear!!

[@niljee8202]

baking degree and time plz

[@patriciaflorian4367]

Question the oven whit air?

[@anyelitagarcia]

Después de hacer mil recetas diferentes gracias a Dios encontré tu canal y por fin me salen!!! Estos de chocolate me encantan! Gracias por compartir tus conocimientos! También hice los alfajores de maicena geniales!

[@PiesandTacos]

muchas gracias Angela ♥️♥️♥️

[@gisellegonzalez2628]

I’ve tried the french method and it just wasn’t working for me, then I tried Italian and bingo it worked, I’m going to try the Swiss method it’s alway good to have a backup. I live in New Mexico it’s dry and the altitude is high. Thank you for sharing your recipes and tips, very generous of you.

[@shaziaakhtar4027]

How did u change the tip while the buttercream was still in the piping bag?

[@PiesandTacos]

You can use a coupler to do that but it won’t work with large tips so you’ll need a new piping bag

[@rosaliechan6233]

May I ask how many macarons did u make with this recipe and this size? Cause I think I am going to make it today~!!!! And I just wanna know how many can I make with this recipe!!

[@PiesandTacos]

I usually get from 40 to 50 shells with each macaron being around 1.5" to 2", it depends on which mat I am using cause a couple of my mats have a larger template, amount also depends on the consistency of the batter.

[@rosaliechan6233]

@@PiesandTacos Oh thank you!! 😍😍

[@nicoleenders3692]

You should make macarons with just egg white powder; no egg white

[@melissadusseau4515]

The shape and feet were great on these but mine came out too chewy. Anyone know why ? TIA 💕

[@anshidartyun6402]

Hi, I am using cilicon mat and when they cook they stick to silicon the bottom is not Cooke’s , what is the problem

[@reenie38]

Love your blog, love your macs .❤️

[@PiesandTacos]

thank you so much!!! :)

[@jja659]

Should we heat the top of the oven or bottom or both? And in the swiss method isn’t it important to stir like the french method ? I tried it yesterday but the egg white took from me 45 minutes why it took all that time ?

[@anonymousaccount7606]

Have you tried this same recipe using chef master brown food dye? I tried this with their brown dye and they came out wrinkly on top, when normally they are always fine

[@mixedopinionssquad]

So I only have brown Wilton gel food coloring the one in the little container is that ok? Can you use oil based food coloring like colour mill as well?❤❤❤ love the video

[@PiesandTacos]

No oil based food coloring. Wilton gel will be fine

[@mixedopinionssquad]

@@PiesandTacos thank you so much I will definitely try this ❤️❤️❤️❤️❤️❤️❤️

[@2405Dorianne]

Hi would brand of food colouringbyou use pls? Thank you

[@just_another_gardener2255]

i was wondering what you would recommended as the best alternative to almond flour.

[@pinkypinky3760]

Do we have to keep this for 24 hours in an airtight container to enhance its falvour or can we eat it right away???!..plz ans

[@PiesandTacos]

Way better to mature then before serving

[@pinkypinky3760]

@@PiesandTacos kk thank u❤...one more question since I don't have a big oven so can I just pipe the whole batter and keep it aside and then one by one put it in the oven to bake?

[@natimilo3263]

Hola. No entiendo el idioma, sólo quisiera saber si después de colocarlo en la placa se dejan secar o van directamente al horno. Gracias!

[@rosabermudez4593]

Ay Try To Make chocolate Macarons but they didnt get dry

[@ngwenjoe6596]

Why the macaron can't hard,like very soft

[@db5857]

Wow!! Perfection ❤️

[@katherinepublico8657]

the best i try this for the first time it comes out perfect! can i double then recipe? can this be affect then consistency if i double the recipe?

[@angelynmercado2540]

If I halfed the recipe, what would be the temperature and baking time?

[@mercedespecino3038]

Magníficas explicaciones Pies and Tacos. Para mí la mejor. Gracias!👏

[@lydiaverallo3046]

Hi.. can i make this a half for the recipe, just want to have a little batches for these macarons.. thnk you..

[@PiesandTacos]

yes you could

[@angieg7257]

I want to do the same, thanks for asking and answering this question!

[@mindybui6631]

Why do you add egg white powder to some macaron recipes not others?

[@jadeencarnacion.b2570]

I just made them using Your method and omg I can't believe no fail, no cracks, everything is PERFECT. Muchisimas Gracias 🙏..

[@anarojas2485]

Me harias el favor, de contarme en cuanto horneastes tus macarrons, es que no se en que parte lo especifica. Muchas gracias

[@roshanthihettiarachchi6252]

Hi can you tell me which almond flour brand is good for macarons?

[@saturekkesc]

First recipe that worked for me. My third attempt was perfect

[@ngwenjoe6596]

My Baker maximum Heating is 230, Can?

[@aichalehzam1827]

👍👍🙏

[@miuiruma810]

6:10

[@mouasweets4112]

I tried this recipe and I cranked my oven temp up to 330 degree but they won’t develop any feet. Pls help!

[@PiesandTacos]

Please refer to the troubleshooting guide. it could be many reasons www.piesandtacos.com/macaron-troubleshooting/

[@basimaalyassin2789]

Do you mean powder of suger or icing suger please ?

[@muskangupta4778]

Heyyy how to make it in microwave convection oven preheating what time nd °c

[@heatherclarke721]

I love watching you,your awesome 🤩 xxx

[@ΔεαΚ]

Ok so I did it but the batter doesnt want to get more runny and I stirred for more than 10 minutes until it started to dry at the edges( I never get it to dry even if I leave it one hour and a half)... what should I do? Ot never got to stiff... this is the 5th time I try to make macarons and fail every time... also I have no idea how you get the feet cause I never get them no matter what I do... also, can I add more butter instead of sugar to the frosting? Your recipe has too much sugar and I dont want my teeth to die cayse I tried the pistachio recipe and all I could taste was sugat in it... thanks... I will try it again idk in a week or so, I dont want to give up, the cake wont win haha

[@chloe6838]

In reply to your feet problem, idk precisely what happened to yours but I found my feet were barely visible/very short. My theory is that I let the rest a little too long before putting them in the oven. (I'm just realizing this was a year ago, I still hope this is helpful)

[@maitraeah]

Mine turned out beautiful! But a little less smooth on top. My batter didn’t look quite as liquid as the video but I didn’t want to over mix it. Is it more likely it was under baked? Could I have whipped the meringue too much?

[@maitraeah]

I also did not add any food coloring.

[@michaelscottpapercompany09]

If I wanted to make vanilla buttercream icing, could I just omit the cocoa powder? I loved the chocolate buttercream in this but my husband prefers vanilla lol

[@PiesandTacos]

Yes, absolutely! maybe youll have to add more powdered sugar to make it at the right consistency.

[@vani4891]

Very nice recipe but can we use oil or butter instead of baking sheet

[@PiesandTacos]

No absolutely not. the butter or oil will completely ruin the macarons.

[@vani4891]

Ok thanks

[@RaeEm2843]

I am making these for a Switzerland project for school

[@PiesandTacos]

How awesome good luck 😍

[@noemisoto671]

I made it! It’s so good! Thank you for sharing.

[@meladypadilla5908]

This is my first time making macaroons and I’m still working on researching, but do all types of macaroons use almond flour?

[@martinkarleskind8697]

Yes but their is a vid I heard that use ap flour, but it might be weird.

[@shamammar6111]

Is it better if I let the egg whites sit overnight in the fridge?

[@bizzybee_animations]

For 4 years I've tried to make macarons. I've tried the French method and the Italian method! I only just discovered the Swiss method and I got it on my first try! I almost cried! The only difference is I aged the egg whites for a day just to be safe and I wiped the bowl with white vinegar. Thank you so much!

[@thecookingnerd8384]

Why did you age the egg whites?

[@bizzybee_animations]

@@thecookingnerd8384 I dunno, i read that aging egg whites often helped stabilize the meringue. I dont do that anymore, and I mostly use the French method

[@aispryn]

@@thecookingnerd8384kinda late but protein in older eggs/aged eggs are more broken down so it yield a better & more stable meringue

[@norhanrashad2965]

You don't need to aged egg white?

[@PiesandTacos]

I don’t age mine

[@Siudin220]

Is it still ok to use callebaut powder by reducing the grams and add sugar to cover the reduced weight?

[@PiesandTacos]

you can definitely give that a go.

[@MariaGonzalez-sb5dn]

Hola muchas gracias! Quiero probar esta receta. Que chocolate usaste?

[@نورالمعايطة-ن5ج]

Can I substitute sugar powder with cocoa Cause 1 always make like this

[@katarinaandrsen536]

Thank you for a very detailed tutorial. Where do you buy your mats- if on line I would really appreciate link? Thank you soo much

[@PiesandTacos]

I have a link here www.piesandtacos.com/macaron-tools/

[@aadyapandey2845]

Hey i want to change the colour of the macrons to pink what should i do?

[@PiesandTacos]

you can't make cocoa macarons pink

[@madhupachatterjee6585]

Hi, what powdered sugar did you use? Is it confectioners sugar which has corn starch in it or normal powdered granulated sugar?

[@PiesandTacos]

with cornstarch